Mexican Pork Tacos
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Mexican Pork Tacos

Mexican Pork Tacos

with Sweet Corn and Lime Crema

These spiced pork tacos are paired with sweet corn, spicy jalapeno and topped with lime crema. This dinner is a mix of sweet, spicy and zesty. You'll want to make taco night a weekly occurrence!

Allergens:
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

6 unit(s)

Garlic, cloves

1 unit(s)

Lime

7 g

Cilantro

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Shallot

1 unit(s)

Jalapeño

113 g

Corn Kernels

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sour Cream

1 unit(s)

Green Bell Pepper

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories660 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate77 g
Sugar15 g
Dietary Fiber7 g
Protein52 g
Cholesterol105 mg
Sodium1040 mg
Trans Fat0 g
Potassium1500 mg
Calcium225 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester

Instructions

PREP
1

Zest, then cut lime into wedges. Roughly chop cilantro. Core, then cut pepper into 1/4-inch pieces. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Pat pork dry with paper towels, then season with salt.

CHAR VEGGIES
2

Heat a large non-stick pan over medium-high heat. When hot, add peppers, corn, shallots and 2 tbsp jalapeño (dbl for 4 ppl) to the dry pan. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring once or twice, until veggies are 'charred' or dark golden-brown, 4-5 min. Transfer to a plate and set aside.

COOK PORK
3

Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then pork and Mexican seasoning to the same pan. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** (NOTE: Cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch.)

ASSEMBLE FILLING
4

Add charred veggies and garlic to the pan with pork. Cook, stirring often, until garlic is fragrant and veggies are warmed through, 1-2 min. Season with salt and pepper.

MAKE CREMA & WARM TORTILLAS
5

While veggies cook, mix sour cream, lime zest and half the cilantro in a small bowl. Season with salt and pepper. Wrap tortillas in paper towels. Microwave, until tortillas are warm and flexible, 1 min.

FINISH AND SERVE
6

Fill tortillas with pork mixture. Dollop lime crema over each taco. Sprinkle over remaining cilantro. Squeeze over lime wedge, if desired.